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Coconut Blueberry Chia Pudding
This anti-inflammatory, nourishing, and easy recipe is perfect for a breakfast, snack, or dessert. It’s delicious and nutrient-dense! Hormone healthy, gut healthy, blood sugar balancing, and filling.
- Prep Time: 5 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 5 minutes
- Yield: 3 servings 1x
- Category: Breakfast, Snack, Meal Prep
Ingredients
Units
Scale
1 (13.5oz) can lite coconut milk (or use 1 can full-fat coconut milk and 1/2 cup water)
1/2 cup chia seeds
1 heaping cup blueberries (I used frozen)
1 tsp vanilla extract
Pinch of salt
Optional: 2 Tbsp honey or maple syrup
Optional: 2 scoops collagen
Optional: Few sprinkles of cinnamon
Topping: coconut flakes, mango, banana, cacao nibs, almond butter, or whatever else you want!
Instructions
- Put all ingredients into a blender and blend until combined.
- Chill in a food container for an hour at least for best results. It thickens in the refrigerator as the chia seeds soak up the moisture.
- Store in the refrigerator for up to 5 days.
- Please leave feedback and your review if you made this recipe, this helps me tremendously! Thanks!
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